641.5 

N843 


0 1  ABLE 


UNIVERSITY  OF 
ILLINOIS  LIBRARY 
AT  URBAN  A  -  CHAMPAIGN 
BOOKSTACKS 


are  usin£  and  PRAISING  these  £oods.  We  are  much  inside  the 
real  figure  when  we  say  that 

A  MILLION  AMERICAN  HOUSEKEEPERS 

(and  many  in  England,  Germany,  France,  Australia,  Hawaii  and 
other  countries  also)  are  enabled  to  do  BETTER  WORK,  MORE 
EXPEDITIOUSLY  and  AGREEABLY,  through  the  means  of  some 
or  all  of  the  notable 


KITCHEN  qonveniences 


shown  in  this  little  book.  The  recipes  are  specially  prepared 
by  EMINENT  COOKING  TEACHERS. 

If  you  have  any  desire  to  improve  your  methods  or  con¬ 
ditions,  eliminate  drudgery  and  SECURE  RESULTS,  gradually 
£et  your  kitchen  equipped  with  these  INEXPENSIVE  aids. 


QOLE  MANUFACTURERS: 


SIDNEY  SHEPARD  So  CO., 


BUFFALO,  N.  Y.  CHICAGO,  ILL.  NEW  YORK,  N.  Y. 

ST.  LOUIS,  MO.  KANSAS  CITY,  MO. 

DENVER,  COL.  SEATTLE,  WASH. 


Your  dealer  will  get  them  for  you  if  he  hasn’t  them. 


6ICS  4  CO.. PRINTERS  ANO  ENGRAVERS, BUFFALO, N.Y 


Aluminum  Cooking  Utensils 


IF  YOU  WANT  IN  EVERY  RESPECT  THE  BEST  KITCHEN 
UTENSILS  THAT  MONEY  CAN  BUY, 


GET  ALUMINUM., 


They  Are  Bight,  Bright,  Cleanly  and  Durable, 
Absolutely  J'ion-Poisonous, 

NO  ENAMEL  TO  BE  CHIPPED  OFF,  AND  NO  PLATING,  AS  ON 
TIN  OR  COPPER,  TO  WEAR  OFF. 


MADE  OF  ONE  SOLID  METAL  ALL  THE  WAY  THROUGH, 

several  times  thicker  than  ordinary  tinware,  but  not  so  heavy.  Costs 
only  about  as  much  as  good  enameled  ware  and  is  cheaper  than  poor 
enameled  ware — in  the  end. 


2 


Aluminum  Cooking  Utensils 


E  MAKE  IN  ALUMINUM  WARE  EVERY  ARTICLE  in 
which  this  beautiful  metal  is  best  adapted  to  be  used,  including 


Tea  Pots,  Tea  Steepers, 

Coffee  Pots,  Sauce  Pans, 

Preserving  Kettles,  Milk  and  Rice  Boilers, 

Sauce  Pots,  Fry  Pans, 

Dippers,  Soup  Ladles, 

Dish  Pans,  Pie  Plates, 

Wash  Basins,  Cake  Pans, 

Drinking  Cups,  Servers,  Round  and  Square, 

Liquor  Mixers, 

Crumb  Trays  and  Scrapers, 

Pudding  Pans,  Muffin  Pans, 

Bread  Pans,  Funnels, 

Tourists’  Cups,  Chafing  Dishes, 

Etc.,  Etc.,  Etc. 


See  that  this  label  is  on  every  piece.  It  is  a  guarantee  of  absolute  purity. 


3 


Buffalo  Steam  Cereal  Cooker. 

PATENT  APPLIED  FOR. 


THE  HIGH-PRICED,  FANCY  BRANDS  OF  OATMEAL  are 
better  than  the  others  simply  because  they  are 

-  «  STEAM  COOKED.  -  ~ 

With  this  ingenious  and  inexpensive  utensil,  shown  above,  YOU  cook  your  oat¬ 
meal  quickly  and  thoroughly  BY  steam.  This  gives  it  a  smooth,  appetizing  taste  which 
is  most  satisfying.  You  will  never  want  to  eat  oatmeal  cooked  in  any  other  way  when 
you  know  how  much  more  delicious,  delicate  and  digestible  it  is  cooked  by  steam  in  the 

Buffalo  Steam  Cereal  Cooker. 


A  cooking  teacher  writes  us :  “  You  have  adopted  a  poor  name  for  this  article — 
it  is  too  restrictive.  People  think  it  is  for  cereals  only.  It  is  the  most  all-around 
useful  utensil  I  ever  saw.  With  it  and  a  wire  broiler  I  could  KEEP  HOUSE/* 


4 


Buffalo  Steam  Cereal  Cooker 


RECIPES. 

A  FEW  SIMPLE,  APPETIZING  and  THOROUGPILY  TESTED 
RECIPES  for  use  with  the  Steam  Cereal  Cooker,  compiled  by 
Miss  Mary  Caldwell,  Teacher  of  Domestic  Science. 


To  Steam  Oatmeal. 

Put  into  the  upper  pan  one  cupful  of 
boiling  water,  one  teaspoonful  of  salt. 
Then,  while  you  stir  the  water  with  one 
hand,  sprinkle  on  one  cupful  of  oatmeal 
with  the  other;  keep  stirring  until  it 
thickens  enough  to  keep  from  settling  to 
the  bottom,  then  cover  and  steam  15  min¬ 
utes.  Do  not  stir  after  covering. 

To  Steam  Rice. 

Put  into  the  upper  pan  one  cupful  of 
boiling  water,  one  teaspoonful  of  salt  and 
one  cupful  of  well-washed  rice  (sprinkled 
in)  ;  cover  and  steam  one  hour.  Do  not 
stir.  When  cooked,  take  out  the  upper 
pan  and  invert  it  upon  a  warm  dish,  and 
the  rice  will  turn  out  nicely  molded. 

To  Steam  Pie-plant. 

Wash,  but  do  not  skin  the  pie-plant ; 
cut  it  in  pieces  an  inch  long,  put  it  into 
the  upper  pan,  and  for  each  quart  of  pie¬ 
plant  add  one  and  a  half  cups  of  sugar  ; 
steam  until  clear  and  translucent. 


To  Steam  Hominy. 

Put  into  the  upper  pan  one  cupful  of 
boiling  water,  one  teaspoonful  of  salt  and 
one  cupful  of  hominy  ;  cover  and  steam 
five  hours. 

To  Steam  Clams. 

Scrub  the  shells  thoroughly,  put  them 
into  the  upper  pan,  cover,  steam  until 
the  shells  are  wide  open.  Serve  with 
melted  butter  and  lemon  juice. 

To  Steam  Strawberries. 

Hull  one  quart  of  berries,  put  them 
into  the  upper  pan  with  one-fourth  cup 
of  granulated  sugar  ;  steam  half  an  hour. 
Serve  cold  with  whipped  cream. 

To  Steam  Oysters. 

Drain  and  wash  the  oysters  with  cold 
water,  drain  again  in  a  colander.  Put 
one  tablespoonful  of  butter  into  the  up¬ 
per  pan,  a  little  salt  and  pepper,  then 
the  oysters,  cover,  steam  until  the  edges 
curl. 


5 


Buffalo  Steam  Cereal  Cooker. 

(Continued.) 


To  Steam  Corn. 

Remove  the  outside  husks  and  silk 
from  each  ear  of  corn.  Fold  back  the 
inner  husks  and  pick  off  worms,  dirt  or 
defective  grains,  then  twist  the  husks  to¬ 
gether  at  the  small  end  of  the  cobs  and 
place  them  in  the  upper  pan.  Steam  30 
minutes.  Serve  without  removing  the 
husks. 

To  Steam  Cauliflower. 

Soak  the  cauliflower  for  one  hour  in 
cold  water,  with  the  flowerets  down. 
Remove  the  large  leaves  and  part  of  the 
stem ;  place  in  the  upper  pan,  flowerets 
down,  and  steam  until  the  stem  is  tender. 
Put  it  into  the  dish  in  which  it  is  to  be 
served,  flowerets  up,  sprinkle  salt,  pep¬ 
per  (red),  bits  of  butter  and  several  spoon¬ 
fuls  of  grated  cheese  over  the  top.  Put 
it  into  the  oven  until  the  cheese  melts. 

To  Steam  Veal  with 
Vegetables. 

Have  two  pounds  of  the  breast  of  veal 
cut  into  pieces,  four  inches  by  two  inches  ; 
sear  them  in  a  broiler  over  a  bed  of  live 
coals  or  a  clear  blaze  for  ten  seconds  for 
each  side  ;  or  in  a  hissing  hot  fry  pan  for 
thirty  seconds  for  each  side.  Then  put 
them  into  the  upper  pan,  sprinkle  over 
them  two  tablespoonfuls  each  of  chopped 
onion,  carrot  and  turnip,  some  salt  and 
black  pepper.  Just  before  serving  add  a 
lump  of  butter,  which  has  been  rolled  in 
flour ;  stir  until  the  butter  is  all  melted. 


To  Steam  Dried  Fruit. 

Wash  the  fruit  and  soak  over  night  in 
cold  water ;  then  put  it  in  the  upper  pan 
with  enough  of  the  water  in  which  it  was 
soaked,  to  cover  it.  Steam  three  hours, 
then  add  one  cupful  of  sugar  for  each 
pound  and  steam  half  an  hour  longer. 
Just  before  serving  add  slices  of  lemon 
cut  in  quarters. 

To  Keep  Neals  Warm. 

Remove  food  pan  from  rack ;  partly 
fill  large  pan  with  hot  water  and  set 
plate  containing  the  meal  of  the  person 
who  is  detained,  on  the  rack.  Put  cover 
over  all.  When  the  cover  is  removed 
the  contents  of  plate  will  be  found  hot 
and  appetizing,  not  dried  and  unpala¬ 
table. 


To  Scramble  Eggs. 

(Wonderfully  delicate  and  delicious,  prepared 
in  Cereal  Cooker.) 

Fill  lower  pan  with  boiling  water, 
break  four  eggs  into  upper  pan,  using 
care  not  to  break  the  yolk,  add  butter 
half  the  size  of  an  egg,  and  four  table¬ 
spoonfuls  of  cream ;  stir  until  the  yolks 
“  set  ”  slightly,  then  break  the  yolks  and 
continue  to  stir  slowly,  scraping  the  bot¬ 
tom  of  the  pan  and  thus  stirring  up  the 
eggs  as  they  thicken,  until  they  are  of  a 
soft,  uniform  consistency,  suitable  to 
serve.  Serve  hot  as  soon  as  done. 


6 


Buffalo  Steam  Cereal  Cooker 

(Continued.) 


Chicken  Ragout. 

Put  into  the  upper  pan  in  layers,  one 
pint  white  sauce  (see  below),  one  pint  of 
cooked  chicken  cut  in  dice,  one  can 
mushrooms  cut  small,  and  six  hard-boiled 
eggs,  sliced.  Steam  half  an  hour,  turn 
out  on  a  dish,  garnish  with  points  of 
toast  and  chopped  parsley. 


White  Sauce  for  Above. 

One  tablespoonful  of  butter,  one  table¬ 
spoonful  of  flour,  one  cupful  of  milk. 
Melt  the  butter,  rub  in  the  flour,  then 
add  the  milk  gradually,  stirring  all  the 
time  until  it  boils. 


To  Steam  Mushrooms. 

Put  into  the  upper  pan  one  teaspoon¬ 
ful  of  butter,  half  teaspoonful  of  salt, 
speck  of  pepper ;  when  the  butter  is 
melted  add  one  pound  of  mushrooms  ; 
steam  twenty  minutes. 


Snow  Pudding. 

Three  eggs,  one  cup  of  sugar,  one 
scant  cup  of  flour,  one  and  a  half  tea¬ 
spoonfuls  of  baking  powder,  three  tea¬ 
spoonfuls  of  water,  the  grated  yellow  rind 
of  one  lemon,  and  two  tablespoonfuls  of 
lemon  juice.  Beat  the  sugar  and  yolks 
of  the  eggs  together  until  light ;  beat  the 
whites  to  a  stiff  froth.  Add  the  water 
and  lemon  juice  to  the  sugar  and  yolks ; 
add  the  beaten  whites,  then  the  flour 
with  the  baking  powder  in  it.  Grease 
the  upper  pan,  pour  the  batter  into  it 
and  steam  one  hour.  Turn  out  on  a 
warm  dish  and  dredge  with  powdered 
sugar.  Serve  with  strawberry  sauce, 
made  by  rubbing  half  a  cup  of  butter 
and  one  cup  of  sugar  together  until 
creamy,  then  adding  one  cupful  of  boil¬ 
ing  water  gradually,  then  one  cupful  of 
crushed  strawberries. 

Cheese  Toast. 

Make  slices  of  toast,  butter  them,  cover 
with  thin  strips  of  cheese,  put  them  into 
the  upper  pan  and  steam  until  the  cheese 
is  melted. 


jS  *TEl  jnt  jhC  jSl  at  jSk  jSk 

If  it  becomes  necessary,  replenish  the  lower  pan 
with  BOILING  water. 


7 


Buffalo  Steam  Egg  Poaehei*. 

PATENT  APPLIED  FOR. 


A  GOOD  HOUSEKEEPER  well  knows  how  much  better  food  is  relished  when 
it  is  served  in  an  attractive  and  appetizing  form.  Take  eggs,  for  instance. 
The  most  healthful  and  digestible  way  of  cooking  is  to  poach  them ;  but  with 
the  old  method  of  dropping  the  eggs  into  boiling  water  they  become  ragged,  sloppy, 
water-soaked  and  of  uninviting  appearance.  With  the  Buffalo  Steam  Egg 
Poacher  this  difficulty  is  overcome.  The  steam  cooking  gives  the  eggs  a  new  and 
delicious  flavor.  Each  egg  has  its  own  little  cup  with  handle,  which  makes  it  easy 
to  transfer  to  toast  or  plate  without  breaking,  and  the  perfectly  round,  delicate  mor¬ 
sel,  with  the  golden  yolk  always  right  in  the  center  of  its  bed  of  snowy  whiteness, 
makes  a  dish  dainty  enough  to  tempt  the  most  fastidious  appetite. 

.  .  .  R  Small  Amount  Buys  the  .  . 

BUFFALO  STEAM  EGG  POACHER. 

8 


Buffalo  Steam  Egg  Poaehep 


Recipes  for 


Buffalo  Steam 


Poached  Eggs. 

Fill  the  large  pan  partly  full  of  water, 
and  set  on  stove  to  boil.  Put  a  small 
piece  of  butter  in  each  of  the  little  cups 
to  season  the  egg  and  keep  it  from  stick¬ 
ing.  Break  an  egg  into  each  of  the  little 
cups.  When  the  water  in  large  pan  boils 
set  the  cups  into  their  places  and  put  on 
the  cover.  Remove  in  two  minutes 
by  means  of  small  handles  and  slide  eggs 
on  to  toast  or  plate.  Be  careful  not  to 
cook  too  long. 

Shirred  Eggs. 

Butter  the  cups,  break  an  egg  into 
each,  stand  the  cups  in  a  pan  and  place 
in  oven  for  about  two  minutes  until  the 
whites  set.  Remove  by  running  blade 
of  knife  around  edges,  and  place  on 
rounds  of  sweet  potato,  fried  a  nice  brown, 
or  on  squares  of  buttered  toast. 

Steamed  Oysters. 

Use  large  select  oysters.  Butter  the 
cups  ;  lay  two  oysters  (more  if  they  are 
small)  in  each  cup.  Steam  three  minutes, 
and  serve  on  slices  of  hot  toast  lightly 
browned  and  buttered. 


use  with  the 


Egg  Poacher. 

& 


Steamed  Clams. 

Prepare  in  same  manner  as  steamed 
oysters,  adding  a  little  cream  to  each 
clam  before  steaming. 

Clam  Patties. 

Take  one  dozen  fresh  clams  or  one  can 
of  clams  ;  chop  fine,  add  one  egg  lightly 
beaten,  half  cup  cream,  quarter  cup  finely 
powdered  cracker  crumbs,  salt  and  pep¬ 
per.  Butter  poacher  cups,  fill  two-thirds 
full  of  mixture,  sprinkle  top  with  pow¬ 
dered  cracker  crumbs,  and  lay  small 
piece  of  butter  in  center  of  each.  Set 
poacher,  filled  with  boiling  water,  into 
oven,  and  bake  fifteen  minutes.  Serve 
on  slices  of  toast  moistened  with  hot 
cream. 

Steamed  Apples. 

Peel  and  core  the  apples  with  an  apple 
corer  and  fill  the  hole  thus  made  with 
sugar.  Put  one  of  the  apples  in  each  of 
the  poacher  cups  and  steam  ;  or  steam 
first,  and  then  pour  a  syrup  made  of 
granulated  sugar  and  water  over  them. 


9 


Buffalo  Steam  Egg  Poacher. 

(Continued.) 


Codfish  Balls. 

Pick  up  fine  one  cup  of  nice  white 
codfish  ;  freshen  by  pouring  over  it  three 
cups  of  cold  water,  and  let  come  to  a 
boil  ;  drain  off  the  water  and  let  the  fish 
cool.  Beat  up  lightly  two  eggs,  stir  into 
them  the  fish,  add  half  cup  sweet  cream 
and  a  little  salt  if  necessary.  Fill  each 
buttered  poacher  cup  two-thirds  full  of 
the  mixture  and  steam  ten  minutes. 
Slip  balls  from  cups  on  to  hot  platter  and 
serve  with  cream  dressing. 

Steamed  Canned  Salmon. 

Divide  into  fine  particles  and  prepare 
as  directed  for  codfish  balls — same  pro¬ 
portions. 

Steamed  Cold  Meats. 

These  are  very  nice  if  chopped  up  fine 
(see  page  13)  and  prepared  same  as  di¬ 
rected  for  codfish  balls— in  same  pro¬ 
portions. 

Steamed  Tomatoes. 

Select  smooth  and  round,  fully  ripe, 
but  firm  tomatoes,  rather  smaller  than 
medium.  Peel  and  put  one  in  each  of 
the  poacher  cups,  steam  ten  or  fifteen 
minutes,  and  slip  out  on  to  slices  of  hot 
buttered  toast.  Garnish  with  thin  slices 
of  fried  salt  pork  lightly  browned.  This 
is  a  very  dainty  way  of  serving  cooked 
tomatoes,  as  they  retain  their  shape  and 
look  very  pretty. 


Corn  Balls. 

Cut  corn  from  cob  by  cutting  lightly 
the  outside  kernel  and  then  scraping  out 
the  pulp.  To  one  cup  corn  take  two 
eggs,  half  cup  milk,  quarter  cup  flour, 
half  teaspoonful  baking  powder,  salt  to 
taste.  Butter  the  poacher  cups  and  fill 
three-quarters  full  of  the  mixture  ;  steam 
thirty  minutes.  Serve  with  roast  beef  or 
fried  ham. 

Mushroom  Patties. 

Drain  liquor  from  a  can  of  mushrooms, 
chop  very  fine  (see  notice  of  Buffalo 
Double  Adjustable  Mincing  Knife,  page 
13),  and  measure.  Have  an  equal  quan¬ 
tity  of  cold  veal  or  chicken  chopped  very 
fine.  Mix  and  add  half  cup  sweet  cream, 
one  egg  beaten  lightly,  one  tablespoon¬ 
ful  of  finely  powdered  cracker  crumbs, 
salt  and  pepper  to  taste.  Butter  poacher 
cups  ;  fill  with  mixture,  sprinkle  pow¬ 
dered  cracker  crumbs  over  the  top  and 
lay  small  piece  of  butter  in  center  of 
each.  Set  poacher,  filled  with  boiling 
water,  in  oven  and  bake  from  ten  to 
twenty  minutes.  Garnish  with  currant 
jelly. 

Rice  Balls. 

To  one  cup  of  steamed  rice  worked  up 
fine  and  smooth,  take  one  tablespoonful 
melted  butter,  one  egg,  half  cup  sweet 
milk,  half  cup  English  currants,  salt  and 
a  little  nutmeg.  Fill  poacher  cups  with 
mixture,  steam  twenty  minutes.  Serve 
with  maple  syrup  or  sweetened  cream. 


10 


Buffalo  Steam  Egg  Poaehep. 

(Continued.) 


Quick  Puff  Pudding. 

Into  one  pint  of  flour  which  has  been 
mixed  with  two  teaspoonfuls  of  baking 
powder,  stir  enough  sweet  milk  to  make 
rather  a  thin  batter  ;  add  a  pinch  of  salt. 
Butter  the  poacher  cups,  and  put  in  each 
first  one  tablespoonful  of  the  batter,  then 
one  of  any  stewed  or  canned  fruit  or  jam, 
then  another  tablespoonful  of  batter. 
Steam  twenty  minutes.  Serve  with 
sweet  sauce  or  syrup. 

Chocolate  Custard. 

Prepare  the  custard  by  any  of  the  well- 
known  methods,  and  put  in  the  poacher 
cups.  Steam  just  long  enough  to  set  the 
custard.  Be  careful  not  to  steam  too  long. 
Pile  a  mound  of  whipped  cream  in  the 
center  of  a  flat  glass  dish  and  slide  the 
custards  one  by  one  around  the  cream. 

Suet  Pudding. 

Half  cup  of  flour,  half  teaspoonful  of 
salt,  half  cup  of  chopped  suet,  the  yolk 
of  one  egg,  half  cup  of  molasses,  half 
teaspoonful  of  soda,  half  cup  of  milk, 
half  cup  of  raisins.  Half  fill  the  poacher 
cups  with  the  mixture  and  steam  twenty 
minutes. 


Batter  Pudding. 

One  cup  of  flour,  half  teaspoonful  of 
lard,  half  teaspoonful  of  baking  powder. 
Add  water  until  of  the  consistency  of 
cake  dough.  Fill  poacher  cups  half  to 
three-quarters  full  of  the  batter  and  steam 
twenty  minutes.  This  is  improved  by 
the  addition  of  a  few  English  currants  in 
each  cup  and  a  little  lemon  juice  and 
sugar. 

Double  Steamer. 

Take  ordinary  steamer  and  place  it  on 
the  base  of  the  poacher.  Chickens, 
dumplings,  etc.,  may  be  steamed  on  the 
upper  portion  while  puddings  are  being 
steamed  in  the  cups  below. 

To  Keep  Meals  Warm. 

Remove  cups  from  the  poacher  ;  partly 
fill  large  pan  with  water  and  set  plate 
containing  the  meal  of  the  person  who  is 
detained,  on  the  rack  which  usually  holds 
the  little  cups.  Put  cover  over  all. 
When  the  cover  is  removed  the  contents 
of  plate  will  be  found  hot  and  appetizing, 
not  dried  and  unpalatable. 


The  poacher  cups  make  most  desirable  moulds  for  jelly  or  cornstarch 
pudding.  By  putting  ice  in  the  lower  pan  the  cooling  process  may 
be  hastened. 


The  Seearity  fettle. 

PATENT  APPLIED  FOR. 

We  need 


say  very 


little  about 


this  article. 


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The 


illustrations 


show  why 


you  should 
use  it. 


WfH fHMt  MM»» 

No  tipping. 

No  scalding 
hands. 

No  spilling  of 
hot  water. 

Carries 
perfectly 
steady  and 
level. 


Clean-Cut 
Cake  Tin. 

One  turn  of  the 
knife  cuts  out  the 
cake.  A  simple 
but  very  effective 
arrangement  for 
removing  a  cake 
or  pie  from  the 
tin. 


Buffalo 

mineing 

Knife. 

DOUBLE  ADJUSTABLE. 

■  A  slight  turn  of  the 
wing  nut  releases 
the  blades  so  they 
may  be  opened  for 
sharpening  and 
cleaning,  as  shown  in 
the  illustration.  This 
is  the  one  great  point 
of  excellence  which 
no  other  double  min¬ 
cing  knives  have. 
Enameled  handle, 
made  to  fit  the  hand. 


PATENTED. 


Improved  Perfection  Tins. 

PATENTED 


“JUST  AS  EASY!” 


NO  TROUBLE  TO  REMOVE  A  CAKE 

from  a  Perfection  tin.  The  cake  is  simply  raised  out  of  the  tin  on  the 
removable  bottom  (as  shown  in  illustration). 

EDGES  TRUE  AND  EVEN.  NO  GREASING  OF  TINS. 

NO  BROKEN  CAKES  OR  PIES.  CAN’T  LEAK  BATTER- 
GROOVE  PREVENTS  THAT. 

TINS  WITHOUT  THE  GROOVE  ARE  WORTHLESS. 


SpALtLtOW — pot*  Ltayet*  Cakes  and  Pies. 


ROUND— Two  Sizes. 


SQUARE— Three  Sizes. 


Used  by  Over  Tuuo  JVIillion  American  housekeepers. 


Improved  Perfection  Tins. 

PATENTED. 

DEEP — For  Loaf  Cakes  and  Bread. 


OBLONG— Two  Sizes. 


ROUND— Three  Sizes. 


DIRECTIONS 

for  Using  Perfection 
Cake  Tins. 


Press  the  loose  bottom  into 
the  groove,  by  running  the 
thumb  or  fingers  around  the 
inside  of  rim. 

To  remove  the  cake  from 
Perfection  Tins  apply  a  gentle 
pressure,  with  one  hand  only , 
on  the  under  side  near  the  rim 
or  fla7ige. 

Should  the  bottom  not  yield 
readily  at  one  point,  try  an¬ 
other  )  there  is  a  certain  point 
on  each  tin  at  which  the  bot¬ 
tom  can  be  easily  started  from 
the  groove. 

Perfection  Tins  require  no 
greasing.  Always  allow  cake 
to  stand  a  few  minutes  before 
removing  from  tins. 


Improved  Perfection  Tins 


Rules  for  Successful  Cake  Making. 

To  insure  success  in  making  cake,  good  butter,  good  pastry  flour  and  fresh  eggs 
are  requisite.  To  put  cake  together  right  is  quite  an  art.  Always  beat  the 
butter  and  sugar  together  first,  until  very  light,  then  beat  in  the  yolks  of  the 
eggs,  then  a  little  flour,  and  then  the  milk.  Lastly  add  the  flour  and  the  whites  of 
the  eggs  alternately,  having  the  baking  powder  stirred  in  the  flour.  While  the  cake 
is  baking  no  air  must  be  permitted  to  get  into  the  oven,  unless  when  necessary  to 
look  at  the  cake,  as  it  is  apt  to  make  it  fall.  The  heat  of  the  oven  should  be  even 
and  regular.  When  the  cake  is  done,  it  can  be  tested  by  sticking  a  clean  straw  into 
it.  If  nothing  adheres  to  the  straw,  the  cake  is  done. 


Angel  Cake. 

Whites  of  twelve  eggs,  one  and  one- 
half  cups  granulated  sugar,  one  cup 
pastry  flour,  measured  after  being  sifted 
four  times  ;  one  teaspoonful  of  cream  of 
tartar,  one  of  vanilla  extract.  Sift  the 
flour  and  cream  of  tartar  together.  Beat 
the  whites  to  a  stiff  froth  ;  beat  the  sugar 
into  the  eggs,  and  add  the  seasoning 
and  flour,  stirring  quickly  and  lightly. 
Beat  until  ready  to  put  the  mixture  into 
the  oven.  Bake  for  40  minutes  in  a 
moderate  oven. 

Gold  Cake. 

Yolks  of  eight  eggs,  one  cup  of  sugar, 
scant  three-fourtlis  cup  butter,  one-half 
cup  milk,  one  and  one-half  cups  flour, 
two  tablespoons  baking  powder. 

Silver  Cake. 

Whites  of  eight  eggs,  two  cups  sugar, 
three-fourths  cup  milk,  three  cups  flour, 
two  teaspoons  baking  powder ;  flavor 
with  lemon  or  vanilla. 


Gold  Layer  Cake. 

One  cup  sugar,  one  piece  of  butter  the 
size  of  a  butternut,  the  yolks  of  five 
eggs,  one-half  cup  of  sweet  milk,  one 
and  one-half  cups  flour,  two  teaspoons 
baking  powder. 

Cardamon  Cakes. 

One  coffee  cup  butter,  three  coffee 
cups  light  brown  sugar,  three  eggs,  four 
heaping  cups  flour,  one  tablespoon  gin¬ 
ger,  one  tablespoon  cinnamon  ;  beat  well, 
roll  thin,  cut  in  squares ;  put  one-half 
blanched  almond  or  peanut  in  each  cor¬ 
ner  ;  bake. 


Delicate  Cake. 

One-half  cup  butter,  two  cups  sugar, 
one  cup  sweet  milk,  two  and  one-half 
cups  flour,  two  teaspoons  baking  pow¬ 
der,  and  the  whites  of  four  eggs. 


16 


Improved  Perfection  Tins. 

(Continued.) 


Boiled  Icing. 

Boil  one  cup  granulated  sugar  with 
four  tablespoons  water  until  it  drops 
from  a  spoon  in  threads.  Have  ready  the 
beaten  white  of  one  egg,  pour  the  syrup 
slowly  into  it,  beating  all  the  time ; 
spread  on  the  cake  while  warm.  This 
will  frost  one  cake. 

Sunshine  Cake. 

Whites  of  eleven  eggs  and  yolks  of 
six,  one  and  one-half  cups  of  granulated 
sugar,  measured  after  one  sifting;  one 
cup  flour,  measured  after  sifting ;  one 
teaspoon  of  cream  of  tartar  and  one  of 
orange  extract.  Beat  the  whites  to  a 
stiff  froth,  and  gradually  beat  in  the 
sugar.  Beat  the  yolks  in  a  similar  man¬ 
ner,  and  add  to  them  the  whites  and 
sugar,  and  the  flavor.  Finally  stir  in  the 
flour,  mix  quickly  and  well.  Bake  for 
fifty  minutes  in  a  slow  oven,  using  angel 
cake  pan  to  bake  in. 

Nut  Cake. 

One-half  cup  butter,  one  and  one-half 
cups  sugar,  three  eggs,  two  and  one-half 
cups  flour,  one-half  cup  sweet  milk,  two 
heaping  teaspoons  baking  powder,  one 
cup  of  any  meat  of  nuts.  Rub  the  butter 
and  eggs  to  a  very  light  cream, add  the  eggs 
beaten,  next  the  flour,  milk  and  nuts, 
saving  one-half  cup  of  flour  to  sift  with 
the  baking  powder,  and  add  the  last  thing 
before  baking.  This  rule  makes  a  very 
nice  loaf  or  layer  cake  to  leave  the  nuts 
out,  using  two  cups  of  flour  and  a  scant 
one-half  cup  of  butter  instead  of  the  full 
rule. 


Chocolate  Frosting. 

One-half  cup  butter,  one-third  cake 
chocolate^  one  cup  hot  water,  two  cups 
sugar ;  cook  until  thick ;  stir  until  cool, 
and  place  between  and  on  top  of  cake. 

Black  Chocolate  Cake. 

•  One-half  cake  of  Baker’s  chocolate, 
one  cup  sugar,  one-half  cup  milk,  one 
egg,  two  teaspoonfuls  vanilla ;  mix  this 
together  and  cook  till  thick ;  let  it  get 
perfectly  cold  before  putting  into  the 
cake.  For  the  cake  use  one-half  cup 
butter,  one-half  cup  milk,  two  cups  flour, 
one  cup  sugar,  three  eggs  beaten  sepa¬ 
rately,  two  teaspoonfuls  baking  powder  ; 
put  in  whites  of  eggs  last. 

Snowflake  Cake. 

One-half  cup  butter,  one-half  cup 
sugar,  two  cups  pastry  flour,  one-fourth 
cup  milk,  the  whites  of  five  eggs,  two 
teaspoons  baking  powder,  and  the 
juice  of  half  a  lemon.  Beat  the  butter 
to  a  cream,  gradually  add  the  sugar, 
then  the  lemon,  and  when  very  light,  the 
milk  and  the  whites  of  the  eggs  beaten 
to  a  stiff  froth,  and  then  the  flour  in 
which  the  baking  powder  has  been  well 
mixed.  Bake  in  sheets  or  layers  in  a 
moderate  oven.  Frosting:  The  whites 
of  three  eggs,  two  large  cups  of  powdered 
sugar,  half  a  grated  cocoanut,  and  the 
juice  of  half  a  lemon.  Beat  the  whites 
to  a  stiff  froth,  add  the  sugar  gradually, 
and  the  lemon  and  the  cocoanut  spread 
between  the  layers. 


*7 


Self-sealing  Pie  Tins. 


PATENTED. 


Separate  Parts . 

ONE  SIZE  ONLY,  9%  INCHES  DIAMETER. 


THE  SELF-SEALING  PIE  TIN  is  designed  to  prevent  juice 
or  filling  from  boiling  out  and  running  over  into  the  oven . 
It  is  a  distinct  success .  Not  only  is  the  edge  of  the  crust  sealed 
just  right,  but  the  rich  juice  is  all  kept  in  the  pie  and  you  never 
have  the  annoyance  of  a  burnt  oven . 


Important  Directions. 

Make  the  pie  in  usual  way,  except  to  press  the  crust  well  down  upon 
the  shoulder  of  the  tin,  instead  of  upon  the  upper  edge. 

Be  sure  to  allow  for  shrinkage  when  cutting  off  crusts  around 
the  extreme  outside.  Then  place  the  rim  over  the  pie  (it  should  slope 
upward  toward  the  center)  and  gently  press  it  down  just  below  the 
edge  of  the  tin.  When  pie  is  baked,  remove  the  rim  with  a  fork  and 
also  remove  the  pie  to  a  plate. 

Note. — If  the  rim  becomes  flattened,  place  it  in  the  tin  with  the 
turned  edge  (or  hem)  underneath,  then  bend  it  down  with  the  thumb, 
then  reverse  it  and  it  will  slope  upward  as  desired. 

18 


Sel^sealincj  Pie  Tins 


General  Remarks  Regarding  Baking. 

FIRST,  your  material  must  be  the  best,  then  no  labor  is  lost  or  material  wasted. 
The  best  flour  and  shortening  are  absolutely  necessary. 

Then  for  making  the  crust  flaky  and  healthful,  use  baking  powder  as  follows : 
Always  have  on  your  pastry  table  two  dredging  cups,  one  containing  plain  flour  and 
the  other  flaking  flour,  composed  of  three  parts  flour  and  one  part  baking  powder. 

Pastry  made  this  way  may  be  eaten  by  persons  who  have  heretofore  been  obliged 
to  deny  themselves  the  luxury  of  a  good  pie. 


Approved  Pastry. 

For  One  Pie. — One  and  one-half  cups 
of  pastry  flour,  three-quarter  cup  of  short¬ 
ening,  one-half  teaspoonful  of  salt. 

Sift  the  flour  and  salt  into  an  earthern 
mixing  bowl,  then  rub  the  flour  and 
shortening  with  the  hands  until  it  is 
formed  into  little  granules  ;  take  out  a 
large  handful  and  lay  aside  upon  your 
molding  board,  then  add  ice  water  until 
it  will  stick  together ;  cut  off  two-thirds 
of  this  and  roll  out  upon  the  floured 
board,  taking  care  to  roll  it  free  from 
breaks  through  which  the  juice  can  leak. 

Place  upon  the  Self-sealing  Pie  Tin, 
cut  off  and  fill,  then  roll  the  remainder  of 
your  crust ;  put  the  granules  on  and 
dredge  with  the  flaking  powder;  fold 
twice  and  roll  again,  then  cut  with  a 
knife  the  figure  of  a  fern  leaf  for  vent ; 
then  cover  your  pie  carefully,  press  the 
edges  of  the  crust  down  upon  the  shoulder 
of  the  tin  and  cut  off,  allowing  for  shrink: 
age ;  press  the  crimped  rim  gently  down 
just  below  the  edge  of  the  tin  and  put 
in  the  oven.  When  baked  remove  the 
rim  with  a  fork. 


Lemon  Pie. 

Two  lemons,  two  eggs,  one  cup  of 
granulated  sugar,  one  tablespoonful  of 
cornstarch,  one-half  teaspoonful  of  salt ; 
grate  the  rind  of  the  lemons,  taking  care 
not  to  include  any  part  of  the  white  ; 
squeeze  the  juice  and  add  to  the  sugar ; 
add  the  grated  rind,  separate  the  yolks  of 
the  eggs  and  beat  to  a  foam,  put  in  the 
cornstarch  and  salt ;  having  the  water 
boiling  in  your  stew  pan,  turn  all  in  and 
stir  until  it  is  thoroughly  cooked,  then 
set  aside  to  cool  a  little.  Prepare  the 
crust  as  directed  in  preceding  item,  ex¬ 
cept  use  no  upper  crust ;  roll  out  your 
crust  and  line  the  Self-sealing  Pie  Tin  ; 
cut  off,  and  with  the  thumb  and  fore¬ 
finger  cramp  the  edge  into  a  ruffle,  place 
in  the  oven  and  bake  to  a  light  brown  ; 
then  take  it  out  and  press  down  any  little 
air  mounds  and  put  in  your  filling. 

Beat  the  whites  of  the  eggs  into  a  stiff 
froth,  add  two  spoonfuls  of  granulated 
sugar  and  spread  carefully  over,  and 
place  in  the  oven  to  brown  a  little.  This 
pie  can  be  made  and  baked  in  twenty 
minutes  by  one  person,  by  two  persons 
in  fifteen  minutes. 


19 


Self-sealing  Pie  Tins. 

(Continued.) 


Chicken  Pie. 

Select  a  tender,  fat  chicken,  stew  in  one 
quart  of  water,  one-half  teaspoonful  of 
baking  soda,  skim  carefully ;  when  ten¬ 
der  pick  from  bones  and  cut  in  small 
pieces,  making  sure  to  secure  the  dark 
meat  from  the  back  and  neck  ;  make  a 
gravy  with  the  stock  in  which  it  has  been 
stewed  and  one  tablespoonful  of  flour 
mixed  with  cold  milk,  sprinkle  of  pepper 
and  celery  salt.  Make  the  crust  by  mixing 
one  cup  of  shortening  into  three  cups  of 
pastry  flour,  with  three  teaspoonfuls  of 
baking  powder  (flour  and  powder  sifted  to¬ 
gether),  one-half  teaspoonful  of  salt;  line 
the  Self-sealing  Pie  Tin,  put  in  the  irfeat 
heaped  a  little  in  the  center,  using  only 
enough  gravy  to  fill ;  put  on  the  crust 
which  has  been  rolled  and  treated  with 
the  flaking  process.  Pinch  the  edges, 
put  on  the  crimped  rim  and  bake  in  a 
quick  oven. 


Strawberry  Shortcake. 

Make  the  cake  by  rubbing  one-half 
cup  of  shortening  in  two  and  one-half 
cups  of  pastry  flour  and  three  teaspoon¬ 
fuls  of  baking  powder,  one-half  teaspoon- 
f\^l  of  salt,  water  to  make  it  soft  enough 
to  roll  out ;  dredge  your  molding  board  ; 
roll  out  two-thirds  of  the  dough  and 
place  upon  the  Self-sealing  Pie  Tin, 
spread  with  softened  butter,  taking  care 
that  all  edges  touch  ;  then  roll  out  the 
remaining  dough  and  put  upon  the  other; 
butter  the  edge  and  press  down  the 
crimped  rim.  Bake  in  a  moderate  oven. 


When  done  remove  the  rim  and  place 
upon  the  plate  from  which  you  are  to 
serve  it ;  lift  the  upper  part  and  put  on 
berries,  which  have  been  crushed  slightly 
and  standing  with  one-half  their  weight 
of  sugar,  then  replace  the  upper  part. 
Serve  with  cream. 


Apple  Pie. 

Pare  and  cut  into  eighths  sour  apples 
that  are  tender  and  ripe.  To  two  cups 
of  apples  and  one  cup  of  granulated  or 
coffee  “  A  ”  sugar  add  a  large  pinch  of 
salt,  two  spoonfuls  of  water ;  heap  the 
apples  toward  the  center  and  do  not  press 
down,  as  you  may  cut  through  the  under 
crust ;  dredge  slightly  with  flour.  Make 
the  crust  as  directed  on  previous  page. 

Rhubarb  Pie. 

Slice  and  cut  short  the  tender  stalks ; 
do  not  skin  them,  as  the  skin  contains  the 
flavor  and  medicinal  properties  of  the 
plant.  To  two  cups  of  the  plant  and  one 
of  granulated  sugar  add  a  large  pinch  of 
salt,  one  spoonful  of  water  and  a  slight 
dredge  of  flour.  Make  crust  as  directed 
on  previous  page. 

After  pie  is  baked,  dredge  with  pow¬ 
dered  sugar. 

All  berry  pies  should  be  eaten  when 
fresh. 

Substitute  raspberries,  blackberries  and 
huckleberries  for  rhubarb,  if  desired. 

For  pineapple  use  butter  instead  of 
salt. 


20 


The  Gilmore  Gi*atet*. 

PATENTED. 


When  an  article  is  constructed  upon  a  simple  yet  scientific  principle, 
and  is  thus  made  to  be  infinitely  superior  to  all  others  used  for 
the  same  purpose,  that  article  rises  above  the  commonplace  and  becomes 
a  subject  for  your  attention,  even  though  it  be  so  ordinary  a  kitchen  utensil 
as  a  GRATER.  This  is  why  your  consideration  should  be  given  to  the 


GILMORE  GRATER 


Though  similar  in  appearance  to  an  ordinary  grater,  it  is  made  on  an 
entirely  new  principle.  It  cuts  only  on  the  down  stroke,  grates  anything 
that  can  be  grated,  does  not  clog  up,  and  will  grate  as  much  in  five 
minutes  as  an  ordinary  grater  will  in  an  hour. 


PRICE  NO  HIGHER  THAN  FOR  A  COMMON  GRATER. 


21 


Wonder  Egg  Beaten  s*  t* 

Ci*eam  Whip. 


THIS  IS  THE  SIMPLEST  AND 

YET  THE  MOST  EFFECTIVE 


EGO  BEATER 


made.  Nothing  to  get  out  of  order.  No  cog  wheels  or  other  mechanical 
arrangements  to  get  out  of  adjustment.  It  will  whip  fresh,  sweet  cream 
in  three  minutes.  It  will  beat  from  one  to  twenty  eggs  in  half  the  time 
ordinarily  required. 

After  use,  all  there  is  to  clean  is  a  simple  cylinder,  smooth  inside 
and  out,  and  a  dasher,  consisting  of  a  smooth  disc  fastened  at  the  end  of 
a  tinned  wire.  An  instant  under  the  faucet  is  enough. 

Be  sane  and  ask  foi*  the  “  It  is  a  WondefT 


22 


The  Shake**  Siftet*. 

PATENTED. 


“COMPETITION  IS  THE  LIFE  OF  TRADE,” 

but  oftentimes  the  Death  of  Quality. 


T"?  SHAKER  SIFTER 

IS  PATENTED 


and  is  not  a  competing  article.  The  quality  is  maintained.  They  cost  a 
little  more,  but  last  longer  and  sift  with  one  hand  as  rapidly  as  other  sifters 
do  with  two.  (Shaking  the  sifter  slightly  works  the  internal  mechanism.) 

DON’T  BUY  one  of  the  old-fashioned,  unhandy  affairs,  the  patents 
on  which  having  run  out,  are  now  made  without  regard  to  wearing 
qualities,  simply  to  hold  together  until  sold,  but  get 


THE  ONLY  GOOD  SIFTER  NOW  MADE. 


23 


“Savory”  Seamless  Roaster. 

PATENTED. 


No.  200. — Size  u x  ij]/z  x  8%  Inches. 

Far  superior  to  any  other  roaster  made.  Not  an  ounce  of  substance  lost ; 
other  roasters  waste  io  to  20  per  cent. 

NEEDS  NO  WATER,  GREASE  OR  ATTENTION  OF  ANY  KIND. 

It  Simply  Asks  to  be  Let  Alone. 


Retains  all  juices  and  flavors,  renews  the  youth  of  the  toughest  fowl. 


CLEANABLE. 


No  corners  or  seams  to  become 

filled  with  burned  grease. 


The  Savory  Roaster  is  used  and  endorsed  by  the  following  distinguished  chefs : 

Gustave  Biscaye,  Chef  to  the  President,  Executive  Mansion,  Washington,  D.  C. 
A.  Hemmerle,  formerly  Chef  to  Cornelius  Vanderbilt,  New  York. 

Philip  Guiliani,  Chef  to  Madame  Bonaparte,  Washington,  D.  C. 


24 


Combination  Dipped. 


PERFORATED  BRASS  DIPPER 

STRAINER  STRAINER  BOTTOM 


The  different  parts  as  shown  may  be  securely  at¬ 
tached  to  the  dipper  by  means  of  the  screw  collar, 
making  the  article  available  for  many  different  uses. 


Graduated  Measuring  Cap. 

INDICATING  THIRD  AND  QUARTER  CUPS. 

S 

Indispensable  to  good  cooking. 
When  you  get  one  of  these  you  will 
wonder  how  you  ever  got  along  with¬ 
out  it. 


Favorite  Cake  Spoon 


THE  BEST  AND  STRONGEST  SPOON  MADE. 


Made  of  the  best  steel  and  heavily  retinned  after  the  holes  are 
punched.  The  shank  passes  entirely  through  the  handle  and  is  riveted 
at  the  end,  so  the  handle  cannot  become  loose. 


The  holes  permit  the  batten  to  pass  through,  making 

stirring  easier  and  mixing  more  complete. 

r*  At 


